Raspberry Jam

Hello Dear Friends,

As those who follow Instagram know, we went on a little tour. Therefore, the recipe for Monday shifted towards Tuesday. Last week we went to Cumalıkızık village of Bursa. You've heard the name before. A small charming and historic village. Those who love to take pictures should definitely go and see it.

There are stalls set up by the villagers at the entrance. Here you can buy jam, tarhana bread and many other homemade products you can think of. The ones I liked the most were the fruits. I think I got the best figs and raspberries I've ever eaten here. Even though I don't want to enter the crowd, I'm thinking of going next year just to taste it again :)

Raspberry (raspberry) is quite expensive if you are in Istanbul, especially in the markets. When you go to village markets or neighborhood markets, half-pound packages are very convenient. When I bought a bucket of raspberries from Cumalıkızık, I decided to make a delicious jam. Indeed, the taste exceeded my expectations.

As always, I used one-to-one measurements in its production, but I waited around 20 hours for the fruits to release their juices. In other words, I started to boil the fruits that I had deposited in sugar around 4 pm the next day at 12 o'clock. While it was boiling, I definitely did not leave it alone because it thickens in half an hour.

Watch the Video:

Good morning! Your kitchen is filled with the smell of boiling jam. Have a peaceful and happy weekend ❤️ Raspberries become jam # Mutfaksirlari

A post shared by Kitchen Secrets (@kitchensirlari) (Aug 26, 2017 at 00:03 PDT)

I would definitely recommend you to try this jam recipe.

Love…

Ingredients for Raspberry Jam Recipe

• 1 kilo of raspberries
• 1 kilo of granulated sugar
• 1 teaspoon of butter
• juice of half a lemon

Fabrication:

1. Put the raspberries in a medium-sized saucepan in the form of 1 layer of fruit and 1 layer of sugar.
2. Close the lid of the pot and wait for about 1 day for the fruits to be watered with sugar.
3. Put the pot on the stove, stir to melt the sugar and start boiling by adding 1 teaspoon of butter to it.
4. Boil on medium heat until it thickens (approximately 30 – 35 minutes).
5. You can tell when the jam has reached its consistency by dripping jam onto a glass or porcelain plate that you have cooled down (if the jam does not flow like water, the drop first forms like a ball and then flows)
6. Add lemon juice, boil for 1 minute and remove from the stove.
7. Transfer it hot to the jars, close the mouth and let it cool by turning it upside down. (If it stays in this way for 1 night, the cover will be vacuumed and it will easily wait for 1 year)
8. Store opened jars in the refrigerator.